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Fiesta Burritos or Fiesta Casserole

November 17, 2012

This recipe can either be made as a burrito filling or a casserole that you eat with tortilla chips.  Both ways are really good.  This recipe is so easy to make too.  After browning the pork cubes, all you do is dump the other ingredients in the pan and stir it all together.  Really tasty and really filling.

1 ½ pounds boneless pork

1 T. oil

Trim fat from pork and cut into ½ inch cubes.  In a large skillet, brown pork in hot oil.   Drain off fat.  Return pork to the skillet.

I added these additional seasonings to the pork while it was cooking:

garlic granules

seasoned salt

pepper

1 (15 oz.)  can black beans, rinsed and drained

1  (14 ½ oz.) can diced tomatoes

1 (10 3/4 oz.) cream of chicken soup

1  (4 ½ oz.) cans chopped green chilies

1 cup quick-cooking brown rice

¼ cup water

2 – 3 T. salsa

sprinkle of Carne seasoning (optional)

Stir in black beans, tomatoes, soup, chilies, brown rice, water and salsa.

Bring mixture to boiling.

Pour into a 2 quart baking dish.

Bake, uncovered in a 350 oven for 30 minutes.

½ cup shredded cheese 

Sprinkle with cheese; let stand for 10 minutes before serving.

Fritos or tortilla chips

Serve with fritos or tortilla chips.

We ate thiswith with the tortilla chips the first night and then ate the leftovers wrapped in a tortilla shell, with refried beans and a little Chile Verde on top the next night.  (Recipe for Chili Verde will be coming to you soon!)

Makes 4 -5  servings

 

FULL RECIPE WITHOUT PICTURES —

FIESTA BURRITOS or FIESTA CASSEROLE

1 ½ pounds boneless pork

1 T. oil

1 (15 oz.)  can black beans, rinsed and drained

1  (14 ½ oz.) can diced tomatoes

1 (10 3/4 oz.) cream of chicken soup

1  (4 ½ oz.) cans chopped green chilies

1 cup quick-cooking brown rice

¼ cup water

2 – 3 T. salsa

½ cup shredded cheese 

Fritos or tortilla chips

Trim fat from pork and cut into ½ inch cubes.  In a large skillet, brown pork in hot oil.  Drain off fat.  Return pork to the skillet.

Stir in black beans, tomatoes, soup, chilies, brown rice, water and salsa.  Bring mixture to boiling.

Pour into a 2 quart baking dish.

Bake, uncovered in a 350 oven for 30 minutes.

Sprinkle with cheese; let stand for 10 minutes before serving.

Serve with fritos or tortilla chips.

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